Salad dressings are a great way to get us to eat our greens. Most dressings in the supermarket have way too many preservatives and added ingredients and the omnipresent high fructose corn syrup. These are simple dressing to make at home, using minimal processed foods and containing numerous healthy ingredients. They can go on salads or be used to marinate meats and vegetables for grilling and cooking, mixed with cold pastas or cold diced cooked potatoes, or dipping sauces for appetizers. Try Raspberry Vinaigrette over cold chopped watermelon.
Anyone lacking a food processor can still make these dressings, it will just require more time and elbow grease with a bowl and whisk.
Garden Herb Vinaigrette(
Flaxseed oil is high in Omega 3 fatty acids, believed to be beneficial in lowering cholesterol and fighting breast cancer. Agave syrup is a natural low glycemic sweetener suitable for people on diabetic diets.)
¾ cup white wine vinegar
¼ cup balsamic vinegar
1 ½ cups salad oil
½ cup flax seed oil
2 tablespoons whole grain mustard
2 tablespoons agave syrup
1 ounce lemon juice
1 tablespoon fresh garlic, finely chopped
1 tablespoon dried onion flakes
1 tablespoon dried red pepper flakes
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
2 cups mixed fresh herbs (parsley, cilantro, basil, oregano, dill, marjoram), stemmed and chopped
Combine vinegar, balsamic vinegar, whole grain mustard, agave syrup, lemon juice, garlic, onion flakes, red pepper flakes and 1/3 of the mixed herbs in the bowl of a food processor. Pulse until pureed. Turn food processor on and in a slow and steady stream begin to add salad oil, taking time to allow an emulsion to form. Add flax seed oil and another 1/3 of the mixed herbs puree. Add remaining herbs and pulse to combine. Adjust flavor with salt and pepper. Store in refrigerator in sealed bottle for up to 1 month.
Sundried Tomato and Rosemary Vinaigrette(
Sun dried tomatoes are a natural source of vitamin C and Lycopene. Cold pressed virgin olive oil provides monounsaturated fats and antioxidents)
1 cup apple cider vinegar
1 ½ cups salad oil
½ cup olive oil
3 tablespoons raw sugar
2 cups sun dried tomatoes, reconstituted in red wine (or apple cider vinegar)
½ cup fresh rosemary, finely chopped
½ cup fresh parsley, finely chopped
3 tablespoons red onion, finely chopped
3 tablespoons fresh garlic, finely chopped
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
Combine apple cider, raw sugar, sundried tomatoes (and reconstitution liquid), rosemary, red onion, and garlic in food processor bowl. Puree until smooth. With food processor running, add olive oil and salad oil in a slow, steady stream, allowing an emulsion to form. Adjust flavor with salt and pepper. Store in refrigerator in sealed bottle for up to 1 month.
Asian Sesame Dressing(
Honey is a natural sweetener full of vitamins and minerals, and can help with allergies. Ginger is an ayurvedic diet staple used to aid in digestion and lower cholesterol)
1 cup rice wine vinegar
1 ½ cups salad oil
½ cup sesame oil
½ cup soy sauce
½ cup honey
3 tablespoons fresh ground peanut butter
3 tablespoons green onion, finely chopped
3 tablespoons fresh garlic, finely chopped
3 tablespoons of fresh ginger, finely grated
2 tablespoons fresh coriander, ground
1 teaspoon fresh ground black pepper
1 cup of fresh cilantro, finely chopped
1 tablespoon of Schirrachi Sauce
2 tablespoons of toasted sesame seeds
Combine rice wine vinegar, soy sauce, honey, peanut butter, garlic, ginger, coriander, black pepper and Schirrachi sauce in the bowl of a food processor. Puree until smooth, making sure the peanut butter is well incorporated. With food processor running slowly add sesame oil and salad oil in a slow, steady stream, allowing an emulsion to form. Add green onions, sesame seeds and cilantro. Mix until well blended. Adjust flavor with soy sauce (no extra salt needed). Store in refrigerator in sealed bottle for up to 1 month.
Raspberry Vinaigrette(
Raspberries are loaded with powerful phytonutrients and antioxidants that can support your immune system and help your body to ward off disease. Coconut oil contains lauric acid which fights heart disease)
¾ cup red wine vinegar
¼ cup balsamic vinegar
1 ½ cup salad oil
½ cup coconut oil
¼ cup honey
¼ cup fresh mint, finely chopped
3 teaspoons almonds finely ground
2 cups red or golden raspberries, fresh or frozen
In a small pot combine vinegar, balsamic vinegar, honey and raspberries. Place over medium heat and cook until berries break down and mixture is very juicy. Use a fine mesh strainer and strain mixture. Discard (or compost) seeds and berry pulp. Allow mixture to cool completely before adding oil. Using a pot or microwave, melt coconut oil and mix with salad oil. In the bowl of a food processor pour in raspberry mixture. With processor running add oil mixture in a slow and steady stream, allowing an emulsion to form. Add mint and ground almonds. Store in refrigerator in a sealed container for 2 – 3 weeks. (
Note: Coconut oil is nearly solid at room temperature. You may notice some separation occurring when refrigerated. If so, shake or puree to re distribute.)
I have been eating more beets lately, putting them in salads, adding them to the dinner plate. My wife is a good sport, but she offered veilded threats against me if I brought her any more magenta-stained plates or vegetables. I still had a roasted beet in the fridge, and no place immediately to use it. So, for breakfast I dropped it in the blender(unpeeled, I figured why not make use of that fiber?) along with 2 cups of red grapes, a squirt of lime juice and 2 cups of orange juice. It pureed very quickly into this purplish-red mixture that… I’m sorry, but it just looked like life! A taste, a sip, then a swig, and I was sold on the recipe. It was delicious with all the layers of sweetness from earthy beets and slightly sharp oranges and sugary red grapes. No one flavor overpowered the other, they actually melded.
